White Bean and Sausage Chili
Any chicken or turkey sausage could be substituted for the Andouille sausage. Because the navy beans do not need to be soaked, they can be added to the slow-cooker with the sausage and wet ingredients. Serve this over rice for hearty winter meal.
Servings 4 servings
Equipment
- slow-cooker
Ingredients
- 1 large onion chopped
- 1 green bell pepper chopped
- 2 tsp ground chili powder
- 1 1/2 tsp ground oregano
- 1 1/2 tsp ground cumin
- 3 garlic cloves, minced
- 1 1/2 Tbsp vegetable oil
- 13 oz. Andouille sausage sliced into 1/2" thick pieces
- 1 lb. dried navy beans rinsed and picked through with rocks and broken pieces removed
- 1 1/2 cups low-sodium chicken broth
- 1 1/4 cups water
- 1 Tbsp soy sauce
- 1 tsp light brown sugar
- 1/4 tsp liquid smoke
- 2 bay leaves
- salt and pepper pinch each
Instructions
- In a microwave safe bowl, combine the chopped onion, chopped bell pepper, chili powder, oil, garlic, cumin and oregano. Stir.
- Place in microwave and cook 4 - 5 minutes, stirring halfway through.
- Remove from microwave and place in a 6 quart slow cooker
- Add chicken broth, water, beans, sausage, soy sauce, sugar, liquid smoke and bay leaves to the slow cooker. Stir till combined.
- Cover and cook until beans are tender. 9 -11 hours on low; 6 hours on high. Stir halfway through cooking.
- Let chili settle for 5 minutes and remove fat (if any) from surface using a spoon.
- Disgard bay leaves.
- Transfer 1 cup of beans to a bowl and mash using a potato masher or a fork.
- Return mashed beans to the slow cooker and let sit for about 5 minutes.
- Season with salt and pepper.
- Can be topped with scallions if you desire.